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Thursday, March 4, 2010



I am stella from srilanka
My Mashmallow receipe


*15g Unflavored gelatin
* 225g sugar
* 200ml Hot water
* icing sugar for final touch up
* 2 tsp rice balls


1. Soften the gelatin with 50ml of hot water. (keep the bowl warm in the double boiler if necessary.)

2. Melt the sugar in the rest of the hot water.

3. Pour the sugar water into the gelatin and mix them with an electric mixer for about 5 minute.

4. The mixture will start to set once it cools, so quickly pour the mixture into the container.

5. Let cool for 6 hours.

6. serve

Marshmallows were introduced in France in the mid-1800s, where owners of small candy stores made them by sweetening, whipping and molding gummy sap from the mallow root. Doctors extracted juice from the marsh mallow plant's roots. It was then cooked with sugar and egg whites and then whipped. When this foamy meringue hardened it created a medicinal candy that was used to soothe children's sore throats, suppress coughs, and help heal minor cuts, scrapes, and burns.
Consumers liked the marshmallow's unique texture and taste so much that candy makers couldn't keep up with the high demand. The candy makers needed a way to make marshmallows faster. The "starch mogul" system was developed in the late 1800s. This system allowed marshmallows to be made in 24 to 48 hours.
Instead of making marshmallows by hand, the "starch mogul" system used molds made of corn starch (like jelly beans are made today). Around the same time, gelatin (which can also be traced back to ancient Egypt) replaced mallow root. Today's marshmallows don't actually include any mallow; they are a combination of corn syrup, corn starch, sugar, and gelatin.
In 1948, a marshmallow manufacturer by the name of Alex Doumak, experimented with different methods of marshmallow making. He was trying to speed up the process. He discovered a revolutionary process called the "extrusion process". The "extrusion Process" involves pumping the marshmallow mixture through long pipes and cutting it into the shape we are familiar with today.
In the early 1950's the "jet-puffed" process was developed. This process infuses air into the marshmallow. This gives it a lighter, fluffier texture.
Today, extruded, jet-puffed marshmallows can be cooked, cooled, formed, bagged, and packed in just 60 minutes.

Nutrition Facts

Serving Size 17g Amount per Serving
Calories 36 0% of calories from fat
% Daily Value*
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrate 9.0g3%
Dietary Fiber 0.0g0%
Sugars 9.0g
Protein 1.0g1%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%

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